Rosemary Olive Oil Rolls

Makes 12 rolls

¼ cup flavorful, extra virgin olive oil
1½ tablespoons chopped, fresh rosemary
2¼ teaspoons active dry yeast
1 cup warm water (105°F to 110°F)
3¼ cups unbleached bread or
all-purpose flour
1¾ teaspoons kosher salt
Cornmeal for the baking sheet

Nutritional information per roll:
Calories 151 (28% from fat) • carb. 24g • pro. 4g fat 5g • sat. fat 1g • chol. 0mg • sod. 312mg
calc. 2mg • fiber 1g

1. Combine the olive oil and rosemary, let
stand 10 minutes or longer. Put the yeast
and warm water into a large mixing bowl
with a pinch of the flour. Stir to dissolve
yeast and let stand for 5 to 10 minutes.
Mixture will foam and bubble – this
means the yeast is alive and active.
2. Put the flour and salt into a separate,
small mixing bowl. Using the beaters,
mix on Speed 1 for 20 to 30 seconds;
reserve. Using the dough hooks, mix the
yeast mixture on Speed 1 while adding
the olive oil/rosemary, following with ½
cup of the flour/salt. Mix on Speeds 1 to
2 until smooth, about 30 to 40 seconds.
Continue adding the flour, ½ cup at a
time, mixing completely, about 30 to 40
seconds, until no flour is visible after
each addition. The dough at first will be a
batter, and slowly, as the flour is added,
the batter will form a dough ball that
cleans the sides of the mixing bowl.
After all the flour has been incorporated,
knead on Speed 3 for about 2 minutes.
3. Dust dough ball lightly with flour and
place it in a resealable food storage bag,
press out air and seal. Let rise in a warm,
draft-free place until doubled in size,
about 1 hour. Punch down and let rise
again for 1 hour (this second rise can be
skipped if pressed for time – but it adds
to the flavor and texture).
4. After second rise, punch dough to deflate
and let rest 10 minutes. Lightly dust a
baking sheet with cornmeal. Divide dough
into 12 equal-size pieces. Roll each piece
of dough on a work surface and shape into
a ball. Flatten slightly. Transfer to prepared
baking sheet and cover with plastic wrap.
Let rise at room temperature until almost
doubled, about 45 to 60 minutes.
5. Fifteen minutes before baking, preheat
the oven to 450°F. Uncover rolls and bake
at 450°F for 10 minutes. Reduce the heat
to 375°F and bake for an additional 10
to 15 minutes, until browned and hollow
sounding when tapped. Place on a wire
rack to cool.